| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | B |
| 2 | B | B |
| 3 | A | A |
| 4 | D | D |
| 5 | C | C |
| 6 | C | C |
| 7 | B | D |
| 8 | D | D |
| 9 | B | A |
| 10 | A | D |
| 11 | C | D |
| 12 | C | D |
| 13 | B | B |
| 14 | C | B |
| 15 | A | A |
| 16 | B | B |
| 17 | C | B |
| 18 | B | B |
| 19 | D | C |
| 20 | C | B |
| 21 | C | D |
| 22 | A | C |
| 23 | C | A |
| 24 | A | C |
| 25 | A | B |
| 26 | A | B |
| 27 | A | B |
| 28 | B | B |
| 29 | A | B |
| 30 | B | B |
| Exam A - Points per Correct | 2 |
| 24 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | A | C |
| 32 | C | A |
| 33 | B | D |
| 34 | D | B |
| 35 | B | A |
| 36 | A | A |
| 37 | B | C |
| 38 | B | B |
| 39 | C | C |
| 40 | A | B |
| 41 | B | A |
| 42 | D | B |
| 43 | A | C |
| 44 | B | D |
| 45 | C | D |
| 46 | B | D |
| 47 | B | D |
| 48 | C | D |
| 49 | B | A |
| 50 | D | D |
| 51 | A | A |
| 52 | B | A |
| 53 | B | A |
| 54 | A | A |
| 55 | B | A |
| 56 | A | A |
| 57 | A | A |
| 58 | B | A |
| 59 | B | A |
| 60 | A | A |
| Exam B - Points per Correct | 2 |
| 18 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | | B |
| 2 | | C |
| 3 | | A |
| 4 | | B |
| 5 | | D |
| Problem Solving - Points per Correct | 20 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | Margarine |
| 2 | Light Whipped Cream | Sour Cream |
| 3 | Non Dairy Sour Cream | Non Dairy Sour Cream |
| 4 | Non Day Whipped Topping | Light Whipped Cream |
| 5 | heavy Cream | heavy Cream |
| 6 | Flavored Milk | Flavored Milk |
| 7 | Non Dairy Milk | Milk |
| 8 | Non Dairy Creamer | Milk |
| 9 | Non Dairy Flavored Beverage | Non Dairy Milk |
| 10 | Half and Half | Non Dairy Milk |
| Dairy/Non-Dairy - Points per Identification | 10 |
| 30 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 80% | Non Dairy Variable Fat |
| 2 | 80% | 10.5% |
| 3 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 4 | Non Dairy Variable Fat | 30% |
| 5 | 80% | 36% |
| 6 | 18% | 1% - 2% |
| 7 | Non Dairy Variable Fat | 0.05% - 0.5% |
| 8 | Non Dairy Variable Fat | 1% - 2% |
| 9 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 10 | 36% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 8 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Provalone | Romano |
| 2 | Cheddar Sharp | Cheddar Sharp |
| 3 | Cheddar Mild | Cheddar Mild |
| 4 | Brie | Gruyere |
| 5 | Havarti | Mozzarella |
| 6 | Processed American | Edam/Gouda |
| 7 | Romano | Havarti |
| 8 | Edam/Gouda | Muenster |
| 9 | Blue/Bleu | Provalone |
| 10 | Mozzarella | Parmesan |
| Cheese Identification - Points per ID | 4 |
| 8 |
| Cheese Characteristics 1-5 |
| Part | Contestant | Judge |
| 1 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: Yes
Characteristic F: Yes |
| 2 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 3 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 4 | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 5 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: Yes |
| 20 |
| Cheese Characteristics 6-10 |
| Part | Contestant | Judge |
| 6 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: Yes
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 7 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 8 | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 9 | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: Yes |
| 10 | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: Yes
Characteristic F: Yes |
| 15 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Acid | Flat-watery |
| 2 | Oxidized | No defect |
| 3 | Garlic or onion | Garlic or onion |
| 4 | Foreign | Malty |
| 5 | Rancid | Acid |
| 6 | Salty | Salty |
| 7 | Flat-watery | Flat-watery |
| 8 | No defect | No defect |
| 9 | Bitter | Foreign |
| 10 | Malty | Malty |
| Milk Flavor - Points per Defect | 6 |
| 30 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 01 | 08 |
| 2 | 01 | 10 |
| 3 | 02 | 03 |
| 4 | 02 | 03 |
| 5 | 01 | 02 |
| 6 | 04 | 06 |
| 7 | 05 | 08 |
| 8 | 10 | 10 |
| 9 | 05 | 03 |
| 10 | 08 | 03 |
| Milk Flavor - Score Max Points | 6 |
| 33 |